Gluten Free S’mores Bars
These s’mores bars will take you back to Summer as a kid. They’re gooey, easy to make gluten free and the perfect sweet treat for a crowd or fun dessert for the family!
Nothing screams summer more than S’mores. Summer is right around the corner and I’m going to be making these gluten free s’mores bars and my s’mores rice krispies on repeat until then!
With a buttery graham cracker crust, a fudgy chocolate center and soft and pillowy marshmallows on top, this is a dessert you don’t want to miss.
These can easily be made vegan with a few simple swaps and are sure to impress just about anyone. They’re perfect for a summer barbecue or fun family dessert.
Why you’ll love this recipe
- Vegan friendly
- Easy to make
- Taste of s’mores without the mess!
How to make gluten free s’mores bars
Preheat the oven to 350 degrees Fahrenheit.
Add the graham crackers to a food processor or blender and pulse until it looks somewhat like flour. A few chunks are ok. Add to a bowl.
Mix in all remaining crust ingredients to the bowl and mix to combined.
Add to a 9×9 lined with parchment paper (make it long enough in one direction so it folds over two of the edges which will make for easier removal) and press down firmly with your hands until it is spread throughout the dish.
Bake for 15 minutes. When the crust is done, top with the hershey’s bars, breaking up as needed to ensure the whole crust is covered. You can use more than 2 bars if you prefer a thicker layer of chocolate. I used about 9 ounces which is a bit more than 2 XL bars.
Add to the oven for 2-3 minutes to melt. Top with the marshmallows in one even layer. Broil for 2-3 minutes.
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Keep a VERY close eye on the oven since broiling can quickly burn things if you’re not careful. They will go from white to golden to totally burnt in a matter of 20 seconds, so even if it seems like they’re browning slowly, don’t take your eyes off of them!
Remove from the oven and let cool for at least 30 minutes. Use a sharp knife to slice around the edges and carefully lift up from the parchment paper (hopefully that makes sense!). Slice into 16 even squares and enjoy!
Since the chocolate can harden as they cool, I like to warm them in the microwave for about 5-10 seconds before eating so the chocolate is nice and melty!
How to store
Once prepared, these gluten free s’mores bars will store for about 3 days. Let them cool completely and then transfer to an air tight container for best results.
You can enjoy them as is or heat them up in the microwave for about 5-10 seconds to melt the chocolate a bit.
The s’mores bars can also be placed in a freezer friendly container or bag and stored in the freezer for up to 3 months. Thaw overnight in the fridge and bring to room temperature or warm up in the microwave for 10 seconds before serving.
Make it vegan!
A lot of graham crackers contain honey, so they aren’t vegan, but since I have to use gluten free graham crackers, I use these gluten free ones. They do contain honey, but there are options out there that do not!
I used regular marshmallows for this recipe which do contain gelatin, but the brand Dandies makes vegan marshmallows that are delicious!
They don’t melt or puff up quite the same way that regular marshmallows do, but you’ll barely notice a difference.
Try these desserts next!
- Double Chocolate Chip Cookies
- Gluten Free Banana Muffins
- Gluten Free Chocolate Cupcakes
- Chocolate Bliss Balls
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Gluten Free S’mores Bars
by: claire cary
Ingredients
- ½ cup butter softened/room temperature
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ⅓ cup gluten free graham cracker crumbs
- 1 cup gluten free all purpose baking flour spoon and leveled
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 3 King Hershey’s bars chopped
- 3 cups mini marshmallows
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add your graham crackers to a ziplock bag and use a rolling pin or meat tenderizer to crush into crumbs. Measure out 1 1/3 cup and set aside.
- Add the softened butter to a bowl with the sugar and beat with an electric mixer for about 30 seconds. Add in the egg and vanilla and beat to combine.
- Mix in the flour, graham cracker crumbs, baking powder and salt. Beat to combine.
- Add 2/3 of the dough to an 8×8 baking pan lined with parchment paper (make it long enough in one direction so it folds over two of the edges which will make for easier removal) and press down firmly with your hands until it is spread throughout the dish.
- Add the marshmallows on top, followed by the chopped chocolate. Drop the rest of the dough on top in roughly 1 tablespoon sized spoonfuls. It won’t fully cover the top, so some marshmallows and chocolate will peak through.
- Bake for 35-38 minutes or until the top is golden brown.
- Remove from the oven and let cool for at least 30 minutes. Use a sharp knife to slice around the edges and carefully lift up from the parchment paper. Slice into 16 even squares (wiping the knife off between each slice to keep it clean as desired) and enjoy!
- Since the chocolate and marshmallows can harden as they cool, I like to warm them in the microwave for about 5-10 seconds before eating so everything is nice and melty!
Notes
Comments
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Wow! The best recipe on the blog. I’ve been an EWC girlie for a few years now and I’ve tried every recipe at least 2.5 times. When I ate two pieces, I was filled with so much joy forever.
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Out-of-this-world! So decadent because it has the perfect ratio of graham crackers, chocolate, and marshmallows.
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Thank you, Sara!
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These are amazing. I have made them twice and they are a huge hit wherever I bring them! Of course, I love them too!
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Thank you Nancy, so glad they’re such a hit!
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SO delicious! The chocolate and marshmallows get perfectly melty and the crust is just a touch salty – a big hit in my family!
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Thanks Morgan! So happy to hear that.
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I LOVE this recipe! The texture and flavors blend so perfectly together, satisfying my insatiable sweet tooth. Thank you Claire for sharing this recipe! Will be making again and again.
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Thank you Alex!! I have such a sweet tooth too so I’m so happy you enjoyed these!
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So good I developed an addiction to them and had to go to rehab
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